Phulkopir Singhara (Cauliflower Samosa)

Samosa filling:

• Cut cauliflower and potatoes in small cubes.

• Heat oil in kadhai fry some peanuts keep aside, add panchphoron ( Bengali whole masala mix if you don’t have can replace that with cumin or jeera seeds) and whole dried red chilli.

• Fry for a while then adds turmeric, kashmiri red chilli powder, coriander/cumin powder, green peas, garam masala and salt. Fry it until done.

• Add some bhaja masala( dry roast cumin seeds, coriander seeds, dried red chilli, cinnamon, cloves and cardamom and grind it (you can store it in an airtight container) and fried peanuts.

• The filling for the samosa is ready.

Samosa dough:

• Knead together maida or all-purpose flour, salt, sugar and oil. Keep it to relax for 30 mins.

• Make small balls and roll them in a circle shape. I have uploaded the instructional video of how to make the samosa.

• Deep fry the samosa and enjoy with green chutney or tamarind chutney or tomato ketchup.

The love story between me and my samosas goes back to my childhood. There were rarely any winters when my mother missed our yearly tradition of making samosas...now, I continue this tradition and hope to pass it on to my children.

In times like these, I often find myself reminiscing the simpler days.

How time has changed! If I told my mother I was sharing her recipe on the internet she would be astonished and find it seemingly impossible 😂

I hope this recipe provides you with some sense of warmth in these dark times...

Anyone who wants to give it a shot please don’t forget to share your feedback. If you have any questions message me and I will try to answer as soon as possible.